Comments on: My favourite menu

By: true

true — Wed, 04 Aug 2010 10:56:09 +0000

The minimalism of the menu doesn’t really phase me. I could really care less about what a particular shop calls a drink. In the light of the Penny U experiment, however, I’m more interested in why there is no specific information about the coffee used in the drink. Why not name the origin/farm/harvest/roast date? Personally, I make the decision as to how to drink espresso at the shop– and what to recommend to customers– based on what’s in the grinder and how much age it has. At least with our customers, we’re seeing more everyday that will notice a different espresso coffee on the board and the first question is “how is that best enjoyed.”

By: Andrew Whaley

Andrew Whaley — Sat, 31 Jul 2010 22:39:44 +0000

Speed and spelling don’t easily co-exist. Erg.

By: Andrew Whaley

Andrew Whaley — Sat, 31 Jul 2010 22:37:04 +0000

I my last shop, I noticed that people have all these preconceived notions if you give them the drink names they are used to. I served a gibralter, as a 4oz. glass cup, a dbl ristretto espresso pulled very short through a LM triple shot filter with milk steamed like a classic cap only to about 120 degrees F. They watch it being made, check out the tulip poured on top and then taste the goodness of great espresso with milk not over steamed. They love it and buy another. If I had tried to get them to sacrifice oune-age and heat in their capp, no go. This menu hacks the mind’s habit of putting everything into a category. Our next shop will do something very similar or maybe more simple.

espresso
espresso w/ milk
brew
*All drinks $2.50

Some days it will be single origin espresso. Some days it will be 4oz. with milk, some 6oz. What tastes best with this coffee. V60, then French Press. Have questions? Ask the barista why he chose to treat each in that particular way. I say pretend each customer is a judge at the WBC and you have to defend or explain why this washed coffee pairs will with this milk at this ratio.

As far competition within lesser shops, you will quickly find a group of people who love it and now can’t go anywhere near you for coffee. The competition can’t compete by simply adding a gibralter or pourover to the menu.

Of course, you more than free to create an amazing drink, call it want you want, sell by hand and charge whatever for it. People will come in and ask what’s good.

By: Furlow

Furlow — Fri, 30 Jul 2010 22:53:54 +0000

Not trying to bash starbucks any more than the stick they already get, but why grande, tall, etc. That menu above is very simple, but a first step for cafe’s would be to use small/regular and large. I don’t think volumes are great for everyone, some of the average punters probably won’t know what 4oz, 6oz or 8oz is. Its also in non SI units so any person that does a science of any kind will look at you with disgrace.

By: Trevor

Trevor — Wed, 28 Jul 2010 20:40:29 +0000

Woah! Great! (just heard about this from Street Level) Seems Gwil’s full of great ideas like this – sign of a true master! Breathtaking simplicity – turning it all right around.
Might be another of those things though (like the purist nature of PennyU) that (might!) only work in a place like London where there is a thriving high-end speciality coffee culture (amonst lots of bad, ok, good, and great cafes) – where places have the (admittedly hard-won) freedom to create and offer something less conventional like this, with the knowledge that the reputation, and the quality, will ensure custom, regardless of whether a lot of folks get it or not.
As has been mentioned (I should really read all the replies!), I too am curious about the texture offered – milk simply in the ‘middle zone’, is perhaps where it’s best …but also easiest. Nothing wrong with that – and a LOT right with it – but it could take some of the magic out of milk that, although perfect, gets textured differently for different drinks…
SO good though – love it!!!!
(loved the washed Yirg too!)

By: Jay C.

Jay C. — Tue, 27 Jul 2010 13:24:25 +0000

Perhaps we, as a community, will take analogies with chefs and wines too far, but I think that’s the nature of the beast we we wrestle with developing, defining and honing our craft. I’ve long said that I think our craft is at the level of recognition of chefs 20-30 years ago: toiling in relative obscurity.

To my mind, these are exciting and heady times. The opportunity exists for us to create the definition for our craft, to set the standard, to go beyond the norm. As with any growth, we fit and spurt on various things and ideas before pushing forward with something truly advanced. This is all part of the process.

By: matt

matt — Tue, 27 Jul 2010 02:31:38 +0000

C’mon, man, it was a joke. Of course, I’m an American, so what do I know. I only drink 87 ounce lattes.

By: Will Frith

Will Frith — Tue, 27 Jul 2010 00:24:59 +0000

“Just coffee?” With many passionate baristas and roasters reading this, I’m surprised no one has commented on this unfortunate superlative. Also, most will agree that espresso and coffee are different things, what with all the atmospheres of pressure and such. Otherwise, why not make lattes with drip? So, that distinction is absolutely necessary.

(and to be clear, yes, espresso is made using coffee, but coffee and espresso are understood to be totally different beverages… just ask anyone in the vicinity what the difference is)

I’ll now take my seat in the “I like this menu” section of the arena.

By: gwilym

gwilym — Mon, 26 Jul 2010 21:48:12 +0000

if i thought more i think this would be my reasoning but it was due to the fact we could not find the ’4′ and so put in a ’5′ until we recovered all the other numbers from Charlie who had thought it funny to run off with them

By: Sherlock T. Holmes

Sherlock T. Holmes — Mon, 26 Jul 2010 21:32:57 +0000

Christian, I too, have thaught about the totally silly pickybrain issue of the 20p and 30p jump.

I have concluded by assuming this theory: the jump is meant to be 25p per additional 2oz. But, the 2.20 is rounded downwards from the coinically complicated 2.25. So you have a discount for the 6 ounce of 5p, and not a higher price for the 8oz!

There is also a psychological motive: it is an incentive towards the clearly favorited 6oz size (see end of post).